- Central Location
- Working Hours: 5 or 6 days week (Able to work on shift system – Late Shift / Day Shift )
- Benefits: Medical Benefits + Health Insurance Benefits + Meal allowance + Personal Development
- Collaborate Team Environment
Operational Management:
- Assist in the daily management of restaurant operations, including opening and closing procedures.
- Ensure all aspects of the restaurant are operating smoothly, including front-of-house and back-of-house areas.
- Monitor and maintain high standards of cleanliness and organization throughout the restaurant.
Staff Supervision and Development:
- Support the recruitment, training, and scheduling of restaurant staff.
- Provide guidance and leadership to employees, fostering a positive and productive work environment.
- Conduct performance evaluations and offer constructive feedback to team members.
Customer Service:
- Ensure that guests receive exceptional service by maintaining a focus on guest satisfaction.
- Address and resolve any customer complaints or issues promptly and professionally.
- Monitor guest feedback and implement improvements to enhance the table service dining experience.
Inventory and Supplies Management:
- Assist in managing inventory levels and ordering beverage and table top supplies as needed.
- Ensure proper handling and storage of food and beverage items to maintain quality and compliance with safety standards.
- Conduct regular inventory checks and manage waste to control costs.
Financial Management:
- Assist in managing the restaurant’s budget and financial performance.
- Oversee cash handling procedures, including daily reconciliation and deposits.
- Help in achieving sales targets and controlling operational costs.
Compliance and Safety:
- Ensure adherence to all health and safety regulations and food safety standards.
- Conduct regular inspections and maintain compliance with regulations.
- Implement and enforce restaurant policies and procedures.
Marketing and Promotions:
- Assist in the development and execution of marketing strategies and promotional activities.
- Engage with guests and gather feedback to drive improvements and increase customer loyalty.
Qualifications:
- High school diploma or equivalent; associate or bachelor’s degree in hospitality management or related field preferred.
- Minimum of 5 years of experience in a restaurant or food service environment, with at least 2 years in a supervisory or management role.
- Strong leadership and team management skills.
- Excellent communication and interpersonal skills.
- Ability to handle high-pressure situations and resolve conflicts effectively.
- Proficiency in restaurant management software and POS systems.
- Knowledge of health, safety, and sanitation regulations.
Tan Choon Hau
EA Licence No:18C9251
EA Reg ID: R1988835
